Common disease/disorder that can be alleviated by appropriate micronutrient consumption

Step 1: Select a common disease/disorder that can be alleviated by appropriate micronutrient consumption; it can be one experienced, currently being experienced, or in desire of being avoided. This is the foundation of the assignment.
Note: unacceptable examples include deficiencies named after the micronutrient (except for iron deficiency anemia, what I am referring to are made-up examples such as "sodium deficiency disease/disorder") and obesity (if the obesity is caused by a "hormone imbalance", state the name of the suspected hormone disorder) as these are nutrient imbalances. Eating disorders are also unacceptable, do not select an eating disorder (naturally, if someone is suffering from anorexia nervosa, there will be other issues that accompany the eating disorder as there is an overall lack of nutrition being provided to the body).

Step 2: Focus on one micronutrient that will help alleviate the disease/disorder selected. Provide the micronutrient's RDA based on personal needs (if you are a biological female, do not use a biological male's RDA, for example, especially for iron), and upper limit (if an upper limit for the micronutrient selected has not been established, explicitly state this).

Step 3: Provide a food log, analyze how much of the particular micronutrient selected is being consumed, and compare the actual intake versus the micronutrient's established RDA to determine if the actual intake is adequate, inadequate or excessive based on the established upper limit.

The food log is to address one day's intake of food, but once again, focus only on the micronutrient selected; do not include macronutrients as done in the previous NAAs, or other micronutrients; the assignment will be penalized if excess clutter is provided.

Note: some nutrition labels do not provide the actual quantity and units of the micronutrient on the label, but instead provide a percentage. Students would have to work backwards, utilizing the percentage given and multiplying it by the RDA to obtain the actual quantity.

Example:

Vitamin X (currently not a recognized vitamin, this is for demo purposes only, do not research it in vain): 10% per serving

Servings eaten: 2

RDA: 500 mg

Vitamin X amount consumed: 0.1 * 2 * 500 = 100 mg

Also note, if the math utilized above does not make sense, it is highly advised that the student seek a math tutor to refresh/teach the fundamental math utilized above.

Step 4: Close with a statement noting the difference between the RDA versus actual personal intake, and what personal changes can be made to improve on intaking the micronutrient if a deficiency or excess is discovered.

Full Answer Section

       

Based on my one-day food log, my iron intake is 23 mg. While this is close to the RDA, it's important to maintain consistent iron intake to prevent deficiency.

Conclusion

My current iron intake is slightly below the recommended daily allowance. To increase my iron intake, I can incorporate more iron-rich foods into my diet, such as red meat, beans, lentils, and fortified cereals. Additionally, consuming vitamin C-rich foods, such as citrus fruits and berries, can enhance iron absorption. It is also important to be mindful of factors that can interfere with iron absorption, such as excessive tea and coffee consumption. By making these dietary adjustments, I can help ensure that my iron levels remain optimal and prevent the development of iron deficiency anemia.

Sample Answer

     

Selected Disease/Disorder: Iron Deficiency Anemia

Iron deficiency anemia is a common health condition, particularly among women of reproductive age. It occurs when the body lacks sufficient iron to produce adequate hemoglobin, a protein in red blood cells that carries oxygen to the body's tissues. Symptoms of iron deficiency anemia include fatigue, weakness, 1 pale skin, shortness of breath, and headaches.  

Micronutrient Focus: Iron

RDA for Adult Females: 18 mg/day Upper Limit: 40 mg/day

Food Log Analysis

Food Item Serving Size Iron Content (mg)
Cereal with Milk 1 cup 18
Spinach Salad 1 cup 3
Grilled Chicken Breast 4 oz 1
Fortified Bread 2 slices 1
Total 23